This avocado carbonara has creamy and rich sauce. Avocado is one of foods including good fat sources, and packed with nutrients. This recipe is my favorite avocado's dish. It's easy to make!
Skin the avocado, and remove the seed. Cut the avocado into 1cm cubes, and set 1/4 avocado aside for a topping.
Cut the bacon into 5mm-1cm sticks.
Put the 3/4 of avocado, soy milk, an egg, soy sauce, powdered cheese and some freshly ground black pepper to a bowl.
Blend them with a hand blender until smooth, and make creamy sauce.
Put the olive oil, and heat it up. Sauté the bacon on medium-low heat until the are crisp, and transfer the umami flavor to the sauce Remove the bacon to a plate.
Turn off the heat, and let the oil cool for 3-5 minutes. Start to boil the spaghettini one minute shorter than a package instruction.
During the boiling, divide the pasta water in two, and add it to the sauce. Scrape off the pieces stuck to the bottom of the pan with a spatula (They are umami). Shake the frying pan back and forth, and mix it well until combined. It can help the pasta water and olive oil to emulsify. Taste it, and if it is bland, add more pasta water. It's ok to be salty a little.
Add the drained spaghetti to the pan, and mix them with a tong.
Add the avocado sauce, and mix them until they are combined. During it, the heat is still turned off.
Heat it on medium heat, and make the sauce thick a little. When 1 minute passes, and the sauce on the bottom of pan starts to solidify, remove the pan from the stove.
Mix it until the sauce is runny with a tong for 1 minute without the heat. Repeat the steps 10-11 a cup of times until the sauce is creamy. It's ok if the sauce is runny a little. It will be not heavy.
Dish up, and top the bacon and the avocado on it. When you dish up, top the bacon and avocado evenly. It can look well-balanced and delicious.Add some freshly grated cheese and ground black pepper to taste.
Ingredients
Directions
Skin the avocado, and remove the seed. Cut the avocado into 1cm cubes, and set 1/4 avocado aside for a topping.
Cut the bacon into 5mm-1cm sticks.
Put the 3/4 of avocado, soy milk, an egg, soy sauce, powdered cheese and some freshly ground black pepper to a bowl.
Blend them with a hand blender until smooth, and make creamy sauce.
Put the olive oil, and heat it up. Sauté the bacon on medium-low heat until the are crisp, and transfer the umami flavor to the sauce Remove the bacon to a plate.
Turn off the heat, and let the oil cool for 3-5 minutes. Start to boil the spaghettini one minute shorter than a package instruction.
During the boiling, divide the pasta water in two, and add it to the sauce. Scrape off the pieces stuck to the bottom of the pan with a spatula (They are umami). Shake the frying pan back and forth, and mix it well until combined. It can help the pasta water and olive oil to emulsify. Taste it, and if it is bland, add more pasta water. It's ok to be salty a little.
Add the drained spaghetti to the pan, and mix them with a tong.
Add the avocado sauce, and mix them until they are combined. During it, the heat is still turned off.
Heat it on medium heat, and make the sauce thick a little. When 1 minute passes, and the sauce on the bottom of pan starts to solidify, remove the pan from the stove.
Mix it until the sauce is runny with a tong for 1 minute without the heat. Repeat the steps 10-11 a cup of times until the sauce is creamy. It's ok if the sauce is runny a little. It will be not heavy.
Dish up, and top the bacon and the avocado on it. When you dish up, top the bacon and avocado evenly. It can look well-balanced and delicious.Add some freshly grated cheese and ground black pepper to taste.
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